When will I learn? Every time I buy a flank steak, they are always 1 1/2 – 2 lb. in size. That is way way too much steak for two people. It finally dawned on me tonight….Dawwww….to cut the steak in half and freeze the other half, dang!
I made a dry rubbed flank steak, which we had for dinner the other night with my Chimichurri Sauce. There was more than half of it left.
By the way, this dry rub spice mix would be wonderful with chicken or pork too!
Dry Rub Mix:
1 1/2 lbs. Flank Steak, Chicken or Pork
3/4 Tblsp. Chili Powder
1 rounded tsp. Garlic Powder
1/2 tsp. Corriander
1/2 tsp. Smoked Paprika
Salt and Pepper
Mix the dry rub in a bowl and then sprinkle evenly on both sides of the flank steak, rubbing into the meat evenly. Wrap up or seal in an air tight container and refrigerate for at least 2 hours. Remove from the refrigerator 1/2 an hour before putting into the oven.
Preheat the oven to broil. Place the steak onto a baking sheet and bake about 6-7 minutes on the first side, then flip the steak and bake for another 7-8 minutes for medium rare. Place onto a platter and cover to rest about 10 minutes. Slice the steak on a diagonal and serve with Chimichurri Sauce.
For a pork steak follow the same directions adding about 5 minutes longer cooking time depending on the thickness of the pork steak. For chicken, I would bake at a 350 degree oven for one hour.
LEFTOVER CHIMICHURRI STEAK WRAP:
(for two, although, DH said he could have 2 on his own!)
2 Brown Rice Tortilla Wraps – I used Food For Life
6-8 Tblsp. Chimichurri Sauce – or to taste
Grated Aged Cheddar Cheese
Preheat the oven to 475 degrees.
Slice up the steak, and then slice in half again.
Add shredded lettuce, and Salsa – this is my favorite Salsa: